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Rice and Lentil soup

Vegetarian Lentil and Rice Soup (Sopa de Lentejas y Arroz)

Erica Dinho
5 from 15 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 3 garlic cloves crushed
  • 2 scallions finely chopped
  • 2 to matoes finely chopped
  • cup red bell pepper finely chopped
  • 1 carrot peeled and finely chopped
  • 9 cups vegetable broth
  • ½ cup dried lentils
  • cup rice
  • ½ teaspoon ground cumin
  • 1 teaspoon sazon goya with azafran


  • Heat the oil over medium heat in a pot, add the onions, scallions and crushed garlic, let cook for about 3 minutes.
  • Add the diced tomatoes, red bell pepper, carrots, ground cumin, sazon goya, salt and pepper. Cook for another 5 minutes, stirring occasionally.
  • Add the broth and bring to a boil. Add the lentils and simmer for about 20 minutes.
  • Add the rice and simmer for about 15 minutes more or until the rice and lentils are soft. Serve with avocado, cooked egg and aji.
Keyword colombian soup
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